How Does the Coffee Grading System Shape Colombia Cauca Coffee?

Cauca Department is a notable Colombian specialty region, with volcanic clay soil, altitudes from 1,758 to 2,100 meters, Caturra variety and washed processing. Its Cup of Excellence competition, focused on the Suarez micro-region, gives smallholder coffee farms a route to recognition and better prices for high-altitude lots.

Colombia has about 875,000 hectares of coffee across 590 municipalities and 14 growing regions, and roughly 75 percent of output is exported. Most coffee farms are under one hectare, and only 0.5 percent exceed 20 hectares. The coffee grading system and competition results therefore matter directly to small producers.

Cauca Department in Colombia is a pearl not to be overlooked in the specialty coffee landscape. From the perspective of Front Street Coffee, this article systematically reviews the terroir conditions, variety composition, and processing methods of the Cauca region, and further introduces Colombia's coffee grading system and the characteristics of its main producing regions, with a focus on analyzing the competition mechanism of the Cauca Cup of Excellence and its substantive benefits to smallholder farmers. At the same time, it delves into the Su Rui micro-region to analyze how high altitude and diurnal temperature differences shape the acidity and sweetness of coffee. Finally, it includes Front Street Coffee's roasting suggestions and brewing report, providing coffee enthusiasts with a complete reference from green beans to the cup.

Colombia Best of Cauca

Colombia Cauca Cup of Excellence

■Region: Cauca Department

■Micro-region: Su Rui Micro-region

■Soil: Volcanic clay

■Altitude: 1,758 m to 2,100 m

■Variety: Caturra

■Processing: Washed processing method

Colombian Coffee

Front Street Coffee (FrontStreet Coffee) has learned that commercial coffee cultivation in Colombia can be traced back to the mid-1830s, and throughout the entire twentieth century, coffee remained the country's most important agricultural export product. The intricate mountainous terrain and numerous tropical microclimates together provide a nearly ideal growing environment for coffee, and have also established Colombia coffee's widely recognized reputation globally. Currently, Colombia has approximately 875,000 hectares of coffee planted across 590 municipalities and 14 coffee-growing regions. On average, about 75% of the country's coffee products are sold worldwide, and the coffee crop contributes 10% to 16% of agricultural GDP. What surprised Front Street Coffee (FrontStreet Coffee) is that most of this coffee comes from small farms—60% of Colombian coffee farms are less than one hectare in size, while those exceeding 20 hectares account for only 0.5%.

Traditionally, the vast majority of Colombian coffee is processed using the fully washed method. However, the coffee research institution (Cenicafa) developed an ecological processing system that, using very little water, can reduce local water pollution by 90% and water consumption by 95%. Facts have proven that this dry pulping method is not only reliable in ecological protection but also trustworthy in stabilizing cup quality, and is now increasingly widely applied nationwide.

Colombian Coffee Grading

Colombia uses bean size as a distinguishing standard; both Excelso and Supremo are considered large-bean coffees, but the latter is slightly larger than the former. Front Street Coffee (FrontStreet Coffee) believes that rather than bean size, knowing the region of origin would be more helpful for judging quality.

Supremo | 17 screen

Excelso | 14–16.5 screen

Colombian Coffee Producing Regions

Colombia's coffee producing regions are divided into commercial beans and specialty beans.

The producing regions for commercial coffee beans are concentrated in central and northern Colombia, mostly large-scale industrialized coffee farms. Among the more well-known are the "MAM" three major producing regions, namely Medellín (Medellen), Armenia (Armenia), and Manizales (Manizales), whose main flavor is the familiar Central American style with prominent fruity acidity. However, Bucaramanga (Bucaramanga) produced in the northeastern Santander Department is known for low acidity and a heavy bitter-aromatic character, with a style somewhat close to Indonesian Mandheling. (This phenomenon may be related to decreased acidity in lower-altitude Guanxi regions.)

The producing regions for specialty coffee beans are concentrated in the south, mostly at altitudes above 1,500 meters, and are home to many volcanoes, which have nurtured numerous well-known specialty producing regions, including Cauca Department (Cauca), Huila Department (Huila), Meta Department (Meta), Tolima Department (Tolima), Nariño Department (Nario), etc. The main flavor is caramel aroma, accompanied by delicate berry aromas and acidic fragrance, with sweetness also quite prominent.

Antioquia

Antioquia (Antioquia) has for many years been the country's "Wild West," initially settled almost entirely by gold miners. In the latter half of the 19th century, Antioquia became one of Colombia's most important coffee-producing regions.

Chocó

Most of Chocó (Choco)'s coffee grows near the municipality of El Carmen de Atrato, separated from the fertile coffee-growing slopes of southwestern Antioquia (Antioquia) by only a steep ridge. This region is a biodiversity-rich area and one of Colombia's most remote regions, having suffered from violence and isolation in the past due to the presence of the Revolutionary Armed Forces of Colombia.

Chocó's coffee region is located within the mountains bordering Antioquia, and there is no other viable route to transport coffee out of the region. Therefore, almost all coffee from Chocó is milled in Antioquia.

Huila

Huila has excellent soil and geographical advantages for coffee cultivation. This region belongs to the specially selected high-mountain coffee beans of Colombia's state-owned company and is known as a national treasure of Colombia. The region has more than 70,000 coffee growers, covering over 16,000 hectares (approximately 39,500 acres). Colombian coffee beans that usually do not have a special market trademark name all come from the National Federation of Colombia Coffee Growers (national federation of colombia coffee growers), which has always been known for its strict quality control and active promotion.

Nariño

Nariño (Nario) is located at the southernmost tip of Colombia. Because it is close to the equator, the region can grow coffee at very high altitudes, and many farms are located on slopes over 2,000 meters. Growing coffee in many areas at these high altitudes is a challenge, as coffee trees may be susceptible to leaf rust. However, Nariño is close enough to the equator that the climate is suitable for growing coffee trees. The vast majority of Nariño's 40,000 producers are smallholders, each cultivating less than 2 hectares (4.4 acres). Many have formed groups and organizations to support one another and interact with the FNC. In fact, the average farm size is less than 1 hectare (2.2 mu), and only 37 producers in the region own more than 5 hectares (11 acres) of land.

Santander

Santander (Santander) grows a large amount of Typica, most of which is Rainforest Alliance certified. The region has a relatively dry climate and lower altitudes.

Sierra Nevada

Located on the Caribbean side of northern Colombia, a branch of the Andes Mountains—the Sierra Nevada mountain range (also translatable as the Sierra Nevada)—is the highest mountain range in Colombia. Its peaks are covered with snow year-round. The specialty beans produced in this mountain area are named after the Sierra Nevada range, and their reputation has gradually grown in recent years. In addition to being purchased by the FNC (the state-owned unit for Colombian coffee beans), coffee farmers have organized cooperatives to sell externally under the micro-region names Sierra Nevada or Snow Cap (i.e., Snow Peak).

Tolima Island

TOLIMA, located in one of the strongholds of Colombia's notoriously infamous insurgent group the Revolutionary Armed Forces of Colombia, remained under its control until recently. Tolima has suffered from fighting in recent years, which has made visits difficult. High-quality coffee from this region comes from smallholder farmers growing on very small micro-lots and exported through cooperatives.

Cauca

Cauca (CAUCA)'s most famous coffee comes from near the cities of Inza and Popayan. Meseta de Popayan is a plateau; its high altitude provides favorable growing conditions, and being close to the equator and surrounded by mountains protects the coffee from the humidity of the Pacific and the southern trade winds. This creates a very stable climate year-round. In addition, the region's coffee has notable volcanic soil. Historically, there is a single rainy season from October to December each year. ■Altitude: 1,758–2,100 m ■Harvest period: March–June (main season), November–December (secondary season) ■Variety: 21% Typica, 64% Caturra, 15% Castillo ■Flavor: Balanced body, with malic acidity and caramel notes

What is the Cauca Cup of Excellence?

Since 2014, there has been an auction event like the Cauca Best Cup, jointly organized by well-known American traders, local exporters, and the Colombian Coffee Association. The first Cauca Cup of Excellence in 2014 received about 200 competition samples, while in 2015 the number more than doubled, with about 500 smallholder farmers competing in this contest. The organizers would select the top 30 from more than 500 samples, and then an international jury would cup and select the final top 12. On the last day of the event, green bean traders, roasters, and others from around the world attending the Cauca Cup would bid.

Competition events like the Cauca Cup are indeed substantively helpful. They not only significantly increase smallholder farmers' income and give them the opportunity to improve their living conditions, but also make them more willing to invest in and refine their coffee cultivation and production, producing higher-quality coffee.

Coffee Cultivation in Cauca Department

Cauca Department, Cauca department, takes its name from the Cauca River, Cauca River. Located in southwestern Colombia, together with Nariño Department (Narino Department) and Huila Department (Huila Department), it is an important specialty coffee producing region in Colombia.

Cauca Department is a region certified for Colombian coffee origin. Its average altitude is 1,758 m, with the highest altitude rising to 2,100 m. The region's terrain, rainfall, temperature, and volcanic soil prepare suitable conditions for coffee growth. 80% is mountainous, with parallel mountain systems distributed in the east and center as part of the Andes. The central mountain system includes two major volcanoes, Sotara and Petacas. On its border, Cauca Department is similar to other southwestern producing regions in that rainfall shows a clear monomodal distribution, with the dry season mainly occurring from August to September each year, after which the rainy season brings a concentrated coffee flowering season, followed by the concentrated coffee harvest season the next year.

If one were to name the biggest climatic difference between Cauca and other producing regions, it would probably be the relatively large temperature difference. The average daily temperature is 11°C, while the average daytime temperature is 18°C. The diurnal temperature difference is an important factor constituting high-quality coffee. Low nighttime temperatures and relatively higher altitude slow the pace of coffee growth, allowing coffee seeds and coffee beans to more fully absorb nutrients from the coffee fruit, and also creating Cauca coffee's better acidity and much-praised distinctive sweetness.

Local judges selected 30 lots from 500 participating lots after four rounds of cupping to enter the finals, and 30 international judges then conducted two more rounds of cupping to determine the final top ten.

Introduction to the Su Rui Micro-region

Local coffee farmers grow coffee along the highlands of these mountains, with production conditions featuring diverse climates. Also, due to variations in terrain and altitude, a large part of Colombia's coffee industry follows a smallholder production model. Surrounded by high mountains on all sides, the majestic peaks block air currents and moisture from the Pacific and also block the southern trade winds, thereby keeping the producing region's climate stable. Close to the equator, it has abundant sunshine. The stable climate and ample sunlight provide a guarantee for the consistency of coffee quality.

Altitude: 1,758 m to 2,100 m

Harvest: October–December; June–August

Variety: Caturra

Roasting Suggestions

This green coffee bean is plump, yellow-green in color, with good uniformity and relatively high moisture content. Therefore, Front Street Coffee (FrontStreet Coffee)'s roasting goal is a medium-dark roast, on the one hand expressing a balanced and mellow texture, and on the other hand showcasing rich layered chocolate and nutty flavor aromas.

In the first batch of roasting, the drop temperature was relatively high, with a charge temperature of 200°C and relatively high heat. During the roasting process, Front Street Coffee (FrontStreet Coffee) found that this bean had a relatively high altitude, relatively hard bean texture, and relatively high moisture content, so it adopted a roasting approach of extending dehydration, gradually reducing heat, and stabilizing the rise. At the yellowing point, after dehydration was complete, and before first crack, the heat was respectively reduced to avoid scorching the bean surface, and it was chosen to coast to 2 minutes 50 seconds after the end of first crack before discharge, extending the caramelization reaction time, grinding away excessive fruity acidity, and increasing more nutty and kernel-like aftertaste.

Roaster Yangjia 600g semi-direct fire

Charge when the drum temperature reaches 200°C, set airflow to 3, after 30 s adjust heat to 160°C, airflow unchanged, turning point at 1'37, maintain heat, at 5'15'' the bean surface turns yellow, the grassy smell completely disappears, entering the dehydration stage, reduce heat to 140°C, adjust airflow to 4;

At 8'55" dehydration is complete, reduce heat to 185°C, at 9'10'' the bean surface shows ugly wrinkles and dark streaks, the toasted bread smell clearly turns into coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of the first crack point. At 9'17'' first crack begins, reduce heat to 90°C, open airflow fully to 5 (adjusting heat must be very careful, not so low that there is no cracking sound), develop for 2'50'' after first crack, discharge at 199.4°C.

Colombia Cauca Coffee Brewing Report

The above content is compiled by CoffeeHunters, a coffee news website.